| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; diced |
| 2 |
|
Cloves garlic; minced |
| 8 |
md |
Green tomatoes; diced |
| 2 |
md |
Ripe tomatoes; diced |
| 2 |
|
Jalapenos; chopped |
| 1 |
tb |
Chopped fresh cilantro |
| 1/2 |
ts |
Salt |
| 4 |
ds |
Tabasco sauce |
|
|
Juice of 1 lime |
|
|
Juice of 1 lemon |
INSTRUCTIONS
Mix all the ingredients together and refrigerate until ready to use.
Yield: Approx. 2 cups
SERVING SUGGESTIONS: Serve as a dip with blue corn tortilla chips, or try
spooning a little on top of hot vegetarian lasagna.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom
Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net>
on Jun 29, 1999, converted by MM_Buster v2.0l.
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